CN109567136A - 一种香辣酱 - Google Patents
一种香辣酱 Download PDFInfo
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- CN109567136A CN109567136A CN201710967624.4A CN201710967624A CN109567136A CN 109567136 A CN109567136 A CN 109567136A CN 201710967624 A CN201710967624 A CN 201710967624A CN 109567136 A CN109567136 A CN 109567136A
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- 240000008574 Capsicum frutescens Species 0.000 title claims abstract description 32
- 235000002566 Capsicum Nutrition 0.000 title claims abstract description 31
- 239000001390 capsicum minimum Substances 0.000 title claims abstract description 31
- 239000002994 raw material Substances 0.000 claims abstract description 29
- 239000000463 material Substances 0.000 claims abstract description 14
- 235000015067 sauces Nutrition 0.000 claims abstract description 14
- 235000010749 Vicia faba Nutrition 0.000 claims abstract description 13
- 240000006677 Vicia faba Species 0.000 claims abstract description 13
- 235000002098 Vicia faba var. major Nutrition 0.000 claims abstract description 13
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 11
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 10
- 240000002234 Allium sativum Species 0.000 claims abstract description 10
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 10
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 10
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 10
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 10
- 240000000560 Citrus x paradisi Species 0.000 claims abstract description 10
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 10
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 10
- 241000830535 Ligustrum lucidum Species 0.000 claims abstract description 10
- 244000203593 Piper nigrum Species 0.000 claims abstract description 10
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 10
- 244000000231 Sesamum indicum Species 0.000 claims abstract description 10
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 10
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 10
- 235000013614 black pepper Nutrition 0.000 claims abstract description 10
- 235000004611 garlic Nutrition 0.000 claims abstract description 10
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 10
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 10
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 10
- 235000020232 peanut Nutrition 0.000 claims abstract description 10
- 239000001931 piper nigrum l. white Substances 0.000 claims abstract description 10
- 150000003839 salts Chemical class 0.000 claims abstract description 10
- 244000062241 Kaempferia galanga Species 0.000 claims abstract description 9
- 235000013421 Kaempferia galanga Nutrition 0.000 claims abstract description 9
- 210000000582 semen Anatomy 0.000 claims abstract description 9
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 8
- 239000008158 vegetable oil Substances 0.000 claims abstract description 8
- 241000234282 Allium Species 0.000 claims description 9
- 238000007689 inspection Methods 0.000 claims description 6
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 239000010773 plant oil Substances 0.000 claims description 3
- 238000012797 qualification Methods 0.000 claims description 3
- 238000012216 screening Methods 0.000 claims description 3
- 241000196324 Embryophyta Species 0.000 claims 2
- 235000013305 food Nutrition 0.000 abstract description 4
- 238000000034 method Methods 0.000 abstract description 3
- 239000000049 pigment Substances 0.000 abstract description 3
- 239000003755 preservative agent Substances 0.000 abstract description 3
- 230000002335 preservative effect Effects 0.000 abstract description 3
- 239000000686 essence Substances 0.000 abstract description 2
- 241000411851 herbal medicine Species 0.000 abstract description 2
- 244000291564 Allium cepa Species 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 4
- 239000003814 drug Substances 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 244000170916 Paeonia officinalis Species 0.000 description 1
- 235000006484 Paeonia officinalis Nutrition 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
本发明涉及副食品加工技术领域,尤其涉及一种香辣酱。该一种香辣酱包括原料及原料的重量份为:植物油200‑300份、辣椒50‑80份、豆瓣酱200‑300份、盐30‑40份、味精40‑50份、蒜20‑25份、洋葱10‑15份、肉桂10‑12份、车前子20‑24份、甘草10‑15份、女贞子10‑15份、柚子皮8‑12份、花生米30‑40份、白胡椒2‑3份、良姜3‑4份、茴香3‑4份、花椒0.1‑0.5份、芝麻10‑20份。本发明提供的一种香辣酱,采用纯天然食材及中草药,经过炒制而成,不添加任何香精、色素、防腐剂,做到原汁原味。
Description
技术领域
本发明涉及副食品加工技术领域,尤其涉及一种香辣酱。
背景技术
现有调味料为了达到麻辣鲜香的效果,加入香精香料、色素或用其他辣酱勾兑,并且为了延长保质期加入防腐剂,长期食用会对身体健康产生影响。
香辣酱大多只是调味,功能单一,没有添加中药,无法起到保健或调解疾病的效果。
发明内容
针对现有技术的上述缺陷,本发明提供的一种香辣酱,解决了上述技术问题,提供一种添加中药功能多样的香辣酱。
为了达到上述目的,本发明提供如下技术方案:
一种香辣酱原料及原料的重量份为:植物油200-300份、辣椒50-80份、豆瓣酱200-300份、盐30-40份、味精40-50份、蒜20-25份、洋葱10-15份、肉桂10-12份、车前子20-24份、甘草10-15份、女贞子10-15份、柚子皮8-12份、花生米30-40份、白胡椒2-3份、良姜3-4份、、茴香3-4份、花椒0.1-0.5份、芝麻10-20份。
其中,包括原料及原料的重量份为:植物油200份、辣椒51份、豆瓣酱222份、盐32份、味精41份、蒜21份、洋葱11份、肉桂10份、车前子21份、甘草11份、女贞子11份、柚子皮9份、花生米33份、白胡椒2份、良姜3份、、茴香3份、花椒0.1份、芝麻12份。
其中,包括原料及原料的重量份为:植物油300份、辣椒70份、豆瓣酱270份、盐38份、味精47份、蒜24份、洋葱14份、肉桂12份、车前子23份、甘草14份、女贞子14份、柚子皮11份、花生米38份、白胡椒3份、良姜4份、、茴香4份、花椒0.4份、芝麻18份。
其中,包括以下步骤:
步骤一:检查原料和辅料,将原料植物油、豆瓣酱、辣椒进行筛选,筛选后进行清洗,打碎;
步骤二:将其余的辅料放入打碎的原料内,炒制120分,形成半固态状;
步骤三:半固态的原料和辅料进行判断和挑选,分为合格和不合格的产品;
步骤四:合格的产品进行包装,包装后质检,质检合格的入库,不合格的再次进行判断和挑选。
本发明的有益效果是:本发明提供的一种香辣酱,采用纯天然食材及中草药,经过炒制而成,不添加任何香精、色素、防腐剂,做到原汁原味,通过添加中药,使得香辣酱具有保健或治病的效果。
为了能更进一步了解本发明的特征以及技术内容,请参阅以下有关本发明的详细说明与附图,然而附图仅提供参考与说明用,并非用来对本发明加以限制。
附图说明
下面结合附图,通过对本发明的具体实施方式详细描述,将使本发明的技术方案及其它有益效果显而易见。
图1是本发明一种香辣酱的流程图。
具体实施方式
为更进一步阐述本发明所采取的技术手段及其效果,以下结合本发明的优选实施例及其附图进行详细描述。
请参阅图1,一种香辣酱原料及原料的重量份为:植物油200-300份、辣椒50-80份、豆瓣酱200-300份、盐30-40份、味精40-50份、蒜20-25份、洋葱10-15份、肉桂10-12份、车前子20-24份、甘草10-15份、女贞子10-15份、柚子皮8-12份、花生米30-40份、白胡椒2-3份、良姜3-4份、、茴香3-4份、花椒0.1-0.5份、芝麻10-20份。
进一步,包括原料及原料的重量份为:植物油200份、辣椒51份、豆瓣酱222份、盐32份、味精41份、蒜21份、洋葱11份、肉桂10份、车前子21份、甘草11份、女贞子11份、柚子皮9份、花生米33份、白胡椒2份、良姜3份、、茴香3份、花椒0.1份、芝麻12份。
进一步,包括原料及原料的重量份为:植物油300份、辣椒70份、豆瓣酱270份、盐38份、味精47份、蒜24份、洋葱14份、肉桂12份、车前子23份、甘草14份、女贞子14份、柚子皮11份、花生米38份、白胡椒3份、良姜4份、、茴香4份、花椒0.4份、芝麻18份。
进一步,包括以下步骤:
步骤一:检查原料和辅料,将原料植物油、豆瓣酱、辣椒进行筛选,筛选后进行清洗,打碎;
步骤二:将其余的辅料放入打碎的原料内,炒制120分,形成半固态状;
步骤三:半固态的原料和辅料进行判断和挑选,分为合格和不合格的产品;
步骤四:合格的产品进行包装,包装后质检,质检合格的入库,不合格的再次进行判断和挑选。
以上所述,仅为本发明的具体实施方式,但本发明的保护范围并不局限于此,任何熟悉本技术领域的技术人员在本发明揭露的技术范围内,可轻易想到变化或替换,都应涵盖在本发明的保护范围之内。因此,本发明的保护范围应所述以权利要求的保护范围为准。
Claims (4)
1.一种香辣酱,其特征在于,包括原料及原料的重量份为:植物油200-300份、辣椒50-80份、豆瓣酱200-300份、盐30-40份、味精40-50份、蒜20-25份、洋葱10-15份、肉桂10-12份、车前子20-24份、甘草10-15份、女贞子10-15份、柚子皮8-12份、花生米30-40份、白胡椒2-3份、良姜3-4份、茴香3-4份、花椒0.1-0.5份、芝麻10-20份。
2.根据权利要求1所述的一种香辣酱,其特征在于,包括原料及原料的重量份为:植物油200份、辣椒51份、豆瓣酱222份、盐32份、味精41份、蒜21份、洋葱11份、肉桂10份、车前子21份、甘草11份、女贞子11份、柚子皮9份、花生米33份、白胡椒2份、良姜3份、茴香3份、花椒0.1份、芝麻12份。
3.根据权利要求1所述的一种香辣酱,其特征在于,包括原料及原料的重量份为:植物油300份、辣椒70份、豆瓣酱270份、盐38份、味精47份、蒜24份、洋葱14份、肉桂12份、车前子23份、甘草14份、女贞子14份、柚子皮11份、花生米38份、白胡椒3份、良姜4份、茴香4份、花椒0.4份、芝麻18份。
4.根据权利要求1所述的一种香辣酱,其特征在于,包括以下步骤:
步骤一:检查原料和辅料,将原料植物油、豆瓣酱、辣椒进行筛选,筛选后进行清洗,打碎;
步骤二:将其余的辅料放入打碎的原料内,炒制120分,形成半固态状;
步骤三:半固态的原料和辅料进行判断和挑选,分为合格和不合格的产品;
步骤四:合格的产品进行包装,包装后质检,质检合格的入库,不合格的再次进行判断和挑选。
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Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102835646A (zh) * | 2012-09-19 | 2012-12-26 | 宁夏宁杨清真食品有限公司 | 香辣酱及香辣酱的制备方法 |
CN103750276A (zh) * | 2014-02-02 | 2014-04-30 | 长沙好韻味实业发展有限公司 | 一种辣酱调料、辣酱及其制作方法 |
CN105533617A (zh) * | 2016-02-01 | 2016-05-04 | 银川边塞人家食品有限公司 | 中药香辣火锅料及制备方法 |
CN107095277A (zh) * | 2017-05-17 | 2017-08-29 | 安徽华禹食品有限公司 | 一种健胃强体辣酱及制备方法 |
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- 2017-09-28 CN CN201710967624.4A patent/CN109567136A/zh active Pending
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102835646A (zh) * | 2012-09-19 | 2012-12-26 | 宁夏宁杨清真食品有限公司 | 香辣酱及香辣酱的制备方法 |
CN103750276A (zh) * | 2014-02-02 | 2014-04-30 | 长沙好韻味实业发展有限公司 | 一种辣酱调料、辣酱及其制作方法 |
CN105533617A (zh) * | 2016-02-01 | 2016-05-04 | 银川边塞人家食品有限公司 | 中药香辣火锅料及制备方法 |
CN107095277A (zh) * | 2017-05-17 | 2017-08-29 | 安徽华禹食品有限公司 | 一种健胃强体辣酱及制备方法 |
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Application publication date: 20190405 |